NO KNEAD SKILLET SUNDRIED TOMATO AND OLIVE BREAD
You add all the ingredients to a mixing bowl; let it rise; transfer it to the skillet; let it rise again; then bake it. You spend about 5 minutes prepping it, and that is all. The rest of the time, the bread is rising or baking.
2 cups lukewarm water
1 package active dry yeast (2¼ teaspoons)
½ tablespoon salt
4⅓ cups all-purpose flour, divided
½ – 1 teaspoon garlic, coarsely chopped
1 cup marinated pitted olives (you can either chop the olives or leave them whole)
¾ cup chopped sundried tomatoes
1 teaspoon garlic powder
1 teaspoon fresh rosemary
½ teaspoon marjoram
2 tablespoons olive oil, divided
coarse salt
dried parsley
In a large mixing bowl, combine water and yeast.
Add 1 cup of flour and salt; stir with a wooden spoon until combined.
Stir in olives, tomatoes, herbs, garlic and garlic powder.
Add remaining flour, one cup at a time, stirring until thoroughly combined.
Cover with plastic wrap and set in a warm spot to rise for 1 hour.
Add a tablespoon of olive oil in an 8-inch cast iron skillet; using a your fingers, coat bottom and sides of skillet with the olive oil.
Flour your hands; remove plastic wrap and transfer dough to prepared skillet and shape into a disk.
Cover with a kitchen towel and let stand for 30 minutes.
Preheat oven to 180ºC.
Drizzle remaining olive oil over the top and sprinkle with salt and parsley.
Score the top of the loaf with a knife.
Bake for 30 to 35 minutes, or until top is nicely browned.
Remove from oven and turn the bread out onto a wire cooling rack.
Leave to cool.
Serve.
Recipe and photo: Amanda Conradie
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